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AF Cake w/ Coconut Cr.& Grapefruit Syrup

Source of Recipe

Adapted slightly from howsweeteats.com


Recipe Introduction

This makes such a beautiful and delicious cake. I decided to add candied grapefruit peel as a garnish – they get soft with sitting, so add them at the last minute. I used the Michael Ruhlman angel food cake. I wasn’t sure about the icing when I first tasted it, but on the cake it was wonderful. Use three cans to make it if you want the cake fully frosted, as two cans will only fill it and frost the top. The syrup is especially delectable – people at Mike’s office said they could eat it with a spoon. The syrup and the candied peel can be made ahead of time. The cake should be refrigerated, but let stand at room temperature for about a half an hour before serving. NOTE: Use Thai Kitchen brand coconut milk. The Goya brand doesn't solidify when chilled.

Recipe Link: www.howsweeteats.com/2014/02/angel-food-layer-cake-with-whipped-coconut-cream-and-grapefruit-syrup/

List of Ingredients

GRAPEFRUIT SYRUP:
1 cup freshly squeeze grapefruit juice
1 1/4 cups sugar

CAKE:
See ‘Ruhlman’s Angel Food Cake’ recipe

COCONUT CREAM:
2-3 cans (see note) cold (refrigerated overnight) full-fat coconut milk
1 T. super-fine sugar (optional)
1 t. coconut extract (optional)

CANDIED GRAPEFRUIT PEEL:
See recipe for ‘Candied Citrus Peel’ in the CANDY section



Recipe

GRAPEFRUIT SYRUP:
Mix the juice and sugar in a medium saucepan over medium heat, stirring constantly until the sugar dissolves. Simmer until it reaches a temperature of 230-235 degrees. Stir occasionally so that it doesn’t boil over. Remove from heat and allow to cool. Store in the refrigerator.

CAKE:
Prepare cake as directed and cool. Slice into 3 even layers.

COCONUT CREAM:
Take the cans out of the refrigerator, turn them over and open from the bottom. Pour out the liquid (the recipe author suggests saving this for smoothies) and scoop out the solidified coconut cream into the bowl of a stand mixer. Using the whisk attachment whisk at medium-high until fluffy. Taste and add sugar and coconut extract, if you like.

ASSEMBLE & SERVE:
Spread a thin layer of the cream over each layer of the cake and reassemble. Frost the top and the sides, if you like (as I said, I would have needed an additional can to frost the sides). You may not need all of the cream.

To serve, slice wedges topped with the candied peel and drizzle with the syrup.